1 Serving = 1 gallon -- so if you set the serving size to 8, you should end up with around 8 gallons.

Tie up ham hock bones in cheese cloth. Melt butter in a 10 gallon stock pot or tilt skillet. Add onions, carrots and ham hocks (both the deboned and diced ham hock meat and the bones themselves, cause there's flavor in them there mamajamas).  Saute on med-hi heat until onions are translucent.  

Add the peas, veg broth, herbs and spices.  Bring to a boil and reduce heat to a simmer.  Cook until peas are tender.

During this process there's a good chance that the peas may suck up a good amount of the veg broth, leaving some peas outside of the cooking liquid.  If this happens, stir the pot/tilt skillet and add just enough water to reach the original liquid volume.  Don't add more veg base broth as it will mess with the salt levels of the soup.  Water is fine.